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Recipe time!

In honour of Cancer Council Victoria's Pink Ribbon Day (and Energetiks very own Pink October!)... we're going PINK with today's recipes :D So get in the spirit of things and make yourself this super healthy, super yummy and super pink meal! :)

Pink Cauliflower Soup (vegan friendly), makes 8 cups


1 head cauliflower, remove tough stem/leaves, break into pieces 1 medium russet potato, peeled and chopped 1 cup water from boiling veggies                                                                                         1 cup plain soy creamer 1-2 tsp maple syrup (optional) 1 medium shallot, sliced 2 tsp olive oil for sauté spices: 3 dashes cayenne pinch paprika 1/4 tsp lemon pepper spice 1/2 tsp pink salt (add more or less to taste) (note: you can spice however you'd like. Garlic would be another nice accent to add.) And of course beetroot juice for colour! The amount you use will depend on how vibrant a pink colour you want! parsley & cauliflower florets as garnish


1. Saute the sliced shallots in the olive oil for 2-3 minutes until caramelized. Set aside. 2. Boil a pot of salted water. Add the cauliflower in pieces - and add the peeled/chopped potato. Cook until tender. Do not over cook! Drain water - reserve at least 1 cup. 3. Add the cauliflower, potato, shallots (and oil from shallots), soy creamer, spices, maple and salt. Blend on medium in a Vitamix or food processor until smooth. 4. Add in the beetroot. You will watch the color intensify to a pinkish tone. Yay. Blend on low. Do a taste test and add in more pink salt if needed. 5. Your soup will be warm enough to serve right away. Or store in fridge and reheat.


Yum! Alright, now time for dessert - and we're really excited about this one!

Strawberry Shortcake Muffins

Strawberry Shortcake MuffinsNutrition Breakdown

12 Servings (muffins)
93 Calories Per Serving
2 g Fat
23 g Carbohydrate
4 g Fiber
2 g Sugar
5 g Protein
Here's the Dish, enjoy!


2 1/2 cup Oats (old fashioned kind, not quick cooking)
1 cup Plain low fat greek yogurt
2 Eggs
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
Optional 1 tsp lemon juice
*Note The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!


The estimated total time to make this recipe is 30-35 Minutes.

1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
4. Serve and enjoy!
These wonderful recipes were found on lunchbox.com, and dashingdish.com respectively. Hope you liked them :)

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